Enhanced sensory, antioxidant, and non-toxic anti-diabetes beverage development via co-culture fermentation of Lactiplantibacillus plantarum and Saccharomyces boulardii in coffee cherry pulp extracts
通过在咖啡果肉提取物中对植物乳杆菌和布拉氏酵母菌进行共培养发酵，开发出具有增强感官特性、抗氧化和无毒的抗糖尿病饮料
期刊:Food Chemistry-X
影响因子:8.2
doi:10.1016/j.fochx.2026.103524
Pothimoi, Supanut; Seesuriyachan, Phisit; Chaiyaso, Thanongsak; Insomphun, Chayatip; Yakul, Kamon; Phimolsiripol, Yuthana; Moukamnerd, Churairat
